Cranberry-Almond Biscotti

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Drizzle these Italian favorites with melted chocolate for a special treat.

  • COOKIEServings

Ingredients

  • 2 3/4 cups flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 5 Tbs. orange juice plus 1/2 cup
  • 4 Tbs. cornstarch
  • 1 cup sugar plus 2 Tbs.
  • 2 Tbs. canola oil
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • 1 cup dried cranberries
  • 1 cup sliced almonds

Preparation

1. Preheat oven to 350°F. Line baking sheet with parchment paper. Combine flour, baking powder and salt in bowl.

2. Whisk together 5 Tbs. orange juice and cornstarch in bowl; set aside. Beat 1 cup sugar, remaining 1/2 cup orange juice, oil and extracts until fluffy. Beat in cornstarch mixture, then flour mixture. Fold in cranberries and almonds.

3. Shape into 2 logs on prepared baking sheet. Sprinkle with remaining sugar. Bake 35 minutes, or until light brown. Cool 15 minutes on baking sheet. Slice into 1/2-inch thick slices. Return slices to baking sheet, and bake 20 minutes more, or until browned and crisp.

Nutrition Information

  • Serving Size: Makes 45 cookies
  • Calories: 82
  • Carbohydrate Content: 15 g
  • Fat Content: 2 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Sodium Content: 38 mg
  • Sugar Content: 8 g